Weekend Ramble: Scallions... The Unsung Heroes in the World of Onions

The onion is a most amazing staple in our daily lives... Just think about how many of your dishes incorporate this very simple, yet intriguing vegetable. The three basic types of onions are:

The Yellow Onion

The Red Onion

The White Onion

As much as I love these guys in all their applications... raw, cooked, boiled, sauteed, deep fried, baked, chopped, sliced, minced, cut in slices, slivers or rings and a myriad of other ways to use this great vegetable.... I have to say that the following little beauties are my favorite....

Ladies and gentlemen..... I give you....

The Scallion

or simply the green onion as scallions are known in many circles.

Why is this one my favorite? Simple. The scallion is the onion that is re-usable! 

"What the heck is he talking about... RE-USABLE?!?!?!?!?"

I asked my friend Sunny from Life in Rehab the same thing when she told me to stick the end of my store-bought scallions into some dirt instead of tossing them in the trash... 

Well... good, trusting friend that I am, I followed her advice on February 24, 2014.

A little water... some sun in the living room window.... 

and 11 days later we had THIS!

You just HAVE to love Mother Nature! LOL Not bad for free, right? The best part is they will keep producing for months. If you have a regular garden or even a container garden, you can grow scallions pretty much year-round at minimal cost. 

Thanks again, Sunny!

Now, if y'all want to delve into the history and varied uses of the onion, I highly

recommend visiting The National Onion Association. They'll even

tell you what to do so you don't cry during prep... ;-)

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Have a great week, everyone... and as always... thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R

Lemon Dijon Aioli

Belonging to the Facebook group Wild Alaskan Company Community: What's Cooking Tonight? often introduces me to recipes, coatings and sauces that are so good that I request the privilege of adding them to my blog. Fellow group member Jody Lynn's Lemon Dijon Aioli was just such a find. In her original post she served it over sable fish. The day I first tried it I decided on cod. Both fishes pair really, really well with this simple but flavorful aioli. Enjoy!

Ingredients:

• 1/2 cup Hellman's Real Mayonnaise
• juice & zest from 1/2 lemon - more zest optional
• 2 tbsp Dijon mustard
• fresh ground pepper to taste

Preparation:

Gently whisk all ingredients in a small bowl before making your other meal components and set aside so aioli gets close to room temp by the time you're ready to serve.

Blessed be... and happy cooking!

Chicken Soup – Sylvan Run Style

This soup was born after I’d been sick for a few days and needed something hearty to regain strength. Using whatever was in the house I came up with this flavorful lil beauty. I know the ramen is not the healthiest of choices, but sometime ya gotta do what ya gotta do! ;-)

Ingredients:

• 4-5 chicken thighs with skin
• 1 onion cut up
• Baby Portobello mushrooms
• 8 oz frozen baby lima beans
• a few carrot shavings (use your veggie peeler)
• 1 pkg chicken flavored ramen
• 1 egg
• Salt & pepper to taste

Preparation:
Boil the chicken in salted water (enough to cover the chicken) for 25 minutes, remove from water and set aside to cool. Add onion and sliced mushrooms to hot water and simmer 10-15 min til tender. Add the beaten egg via fork drizzle (egg drop). Add lima beans & carrots  and simmer another 10 minutes. During this time skin and shred the chicken. Add the ramen noodles to pot and after 3 min the seasoning packet. Add the chicken to the soup and season with fresh ground black pepper to taste. Simmer another 5 min and serve.

For those who like cheese, a dash of Pecorino Romano or parmesan is really tasty on top.

Sun-Dried Tomato Vinaigrette

Credit for this lovely dressing goes to Kaylen at Flavorful Eats

Sun-Dried Tomato Vinaigrette is the perfect light salad dressing to jazz up your favorite greens!  Made with garlic, sun-dried tomatoes, herbs, and spices, this flavorful vinaigrette is perfect for spinach, arugula, or even pasta salad!

Ingredients:

• 1 tbsp packed in oil sun-dried tomatoes - minced
• 1 large garlic clove - minced
• 1/8 tsp dried oregano
• 1/8 tsp salt
• fresh black pepper
• 1/2 cup + 1 tbsp olive oil
• 1/4 cup white wine vinegar

Preparation: 

Add all the ingredients to a small lidded jar and shake vigorously. Let it sit for at least an hour before using and then refrigerate any leftovers. Shake again right before using as it separates as it sits. Use within 5 days.

Blessed be… and happy cooking!

Healthy Chicken Lunch for One

A while ago I shared my recipe for Versatile Shredded Chicken. Today's lunch puts that chicken to use and has become a real favorite of mine. The possibilities are pretty much endless, and the dish is packed with protein, antioxidants and near zero carbs in the version you see here. Enjoy!

Ingredients:

• 4 oz shredded chicken - weighed outright in your bowl
• 1/2 tomato - diced
• 1/4 - 1/3 yellow onion - chopped - other varieties work well, too
• 3" piece cucumber - quartered and sliced
• 1 tbsp mayonnaise
• 1-2 tbsp olive oil
• salt & pepper to taste
• 1 scallion - cut up for garnish or mixed in - optional

Preparation:

I just use one of my soup bowls for prep and eating so there's one less thing to wash. :-)

Measure out the chicken right in your bowl. Add mayo, oil, salt & pepper and mix.

Fold in onion, tomato, cucumber and cut up scallion. Add an evoo drizzle just before serving if desired.  Done! :-)

Blessed be... and happy cooking!

Cauliflower Popcorn

My Australian friend Angela found this delicious appetizer at Coles, the Aussie supermarket chain. :-) Enjoy!

Ingredients:

• 1 cauliflower - leaves removed - cut into small florets
• 1 free-range egg
• 2 tbs chickpea flour (original recipe called for rice flour)
• 2 tsp sesame seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• Thyme sprigs - to serve
• Tzatziki - make your own here: Tzatziki - Greek Yogurt & Cucumber Sauce
• Lemon wedges - to serve

Preparation:

Preheat oven to 200°C (395°F). Line a large baking tray with baking paper. Place the cauliflower in a large bowl. Add the egg white and toss to evenly coat. Combine flour, sesame seeds, coriander, cumin, paprika and turmeric in a small bowl. Sprinkle flour mixture over cauliflower mixture and toss to coat. Season.

Arrange the cauliflower mixture on the lined tray in a single layer. Bake, turning occasionally, for 30 mins or until the cauliflower is crisp. Transfer to a serving bowl. Sprinkle with the thyme sprigs. Serve immediately with the tzatziki or yogurt and lemon wedges.

Blessed be… and happy cooking!

Mediterranean Eggplant Salad

This dish is an absolute summer delight and pairs really well with just about anything barbecued. 

The recipe was adapted from the original found at A Cedar Spoon by Julia. Julia features many wonderful recipes on her site... Be sure to check them out!

Ingredients:

• 1-2 eggplant - about 3 lbs
• olive oil
• salt & pepper – for eggplant
• 3 cups tomatoes - diced
• 1 orange bell pepper - chopped
• 1 cup scallions - green parts chopped
• 1/4 cup fresh mint - chopped
• 1 cup fresh parsley - chopped
• 1 lemon - juiced
• salt & pepper to taste
• 1/4 tsp crushed Aleppo pepper

Preparation:

Slice the eggplant into rounds about 1/2 - 5/8" thick. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt & pepper.

Heat the grill to medium heat. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into bite sized pieces.

In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine. Add more olive oil if needed to create a consistency you like.

Shown here as a side with Quick & Easy Calamari and a traditional tomato salad.

Blessed be... and happy cooking!

Weekend Ramble: The Importance of Brining

The Importance of Brining Steak

By Chef John… in a previous life ;-)

“There are three different types of brines in the culinary world. The one most commonly understood is actually called a "Gradient Brine" in which a quantity of salt, usually 5% by weight, is dissolved in a quantity of liquid, usually water but sometimes cola (in the case of pork) or a mixture of water and juice.

Dry rubs are also a brine as, when steaks are salted and allowed to rest before being placed upon the coals, the salt will draw juices out of the steak and onto the surface. Those surfacing juices mix with the salted outer coating and are reabsorbed by the meat, carrying with them whatever additional seasoning the rub contains (garlic, brown sugar, herbs, ground coffee, etc.). Not only do dry rubs diffuse flavoring compounds deep into the steak's interior, they also relax the protein fibers within the steak, helping to create a more tender product.

Salt's chemical name is Sodium Chloride. When dissolved in water, salt breaks apart into a positively charged sodium ion and a negatively charged chloride ion. The chloride ions begin to immediately bond themselves to the protein fibers within the steak. As the population of negative chloride ions increases, they begin to repel one another in the same way magnets will repel one another when aligned to the same poles.

This repelling force separates protein fibers apart from one another, establishing larger space between them. The growing space between protein fibers makes room for larger flavoring compounds to bury their way more deeply into the meat's interior.

In the case of Gradient Brines, this is why a turkey or whatever will absorb more water than it would if submerged in pure water without added salt. Added water makes for a more moist bird, and the separation of protein fibers due to negative chloride ions make for a more tender meat.

By coating your steaks with a dry rub and allowing them to rest in that rub for an hour or more before placing them on the grill, you will be assured a far more flavorful and tender steak dinner.”

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Finally… let’s talk chicken since I have made chicken breast my go-to meat after realizing just how much red meats mess with my diabetic system. The first time I found a chicken recipe that called for brining I was, of course, skeptical. Well….. SURPRISE!!!

A simple salt brine made whole baked chicken breasts a culinary joy of juicy goodness. I now brine all white meat chicken for about an hour, regardless of the recipe. Dry chicken is now a thing of the past. 😊

One dish I brine regularly is Homemade Chicken Breast Coldcuts. You can use the recipe as is or serve the breasts whole as a dinner protein. Either way, I assure you juicy goodness!

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Have a great week, everyone, and thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R

Steamed Cod with Tomato & Broccoli - A Chef Favorite

This recipe was my very first introduction to Chef Jacques Pepin, and I am absolutely enthralled with this man's cooking. He takes the simplest of dishes and elevates them with ease. His methods are not hard at all and will make even the most average of cooks shine. :-) Chef Pepin's method of steaming fish found in this recipe has become one of my favorite ways to cook any of the white fishes.

Ingredients:

• 2 six ounce cod filets
• 2 medium tomatoes, cut up
• 2 tbsp Muffuletta (olive salad) or chives/scallions (room temperature)
• 2 tbsp butter
• extra virgin olive oil
• S & P

Preparation:

Salt and pepper the filets on both sides and coat with extra virgin olive oil. Heat a non-stick pan with medium heat and then place cod in pan. Cover and steam for 4 minutes.

Put diced tomato and some extra virgin olive oil in blender with salt-to-taste and puree. Pour into microwave safe measuring cup and warm for about a minute.

Melt the butter separately and add to the warm tomato puree.

Chef Pepin encourages us to tweak his work to make the dish our own, so I did. I like to make fresh broccoli florets with this dish and plate them in a ring around the fish in the sauce. I’ve found that the florets end up getting dipped anyway so this method saves an extra plate and keeps the broccoli warm.

Plating:

Pour half of sauce as a base into each shallow bowl type plate. Place cod in center of sauce and top with Muffaletta. You can also top with chives, scallions, or even chopped parsley, but I enjoy the rich contrast of the olive salad to the mild cod. Gently place broccoli florets in a circle around the fish. ENJOY!

Here is Jacques Pepin’s video: Scrod with Tomato

Blessed be... and happy cooking!

Lemon Shrimp & Spinach Pasta - A Chef Favorite

Shrimp and spinach are an amazing combination I have used in quite a few different recipes. This one features a very light white wine cream sauce with hints of lemon. There is also some pasta, but before anyone shouts OMGs please remember that pasta actually has a low glycemic index. It's usually the portion control where most people fall short of optimal, causing the glycemic load to go high. This recipe mitigates the pasta carbohydrates both in quantity (~2 oz per serving) as well as the pairings of protein and vegetables in the dish. 

My original version of this dish, Creamy Shrimp & Spinach with Pasta, turned out to be more of an Alfredo sauce and quite heavy. Really good, mind you, but my goal here was something lighter. This revised version turned out exactly as envisioned and now holds a place in my Chef's Favorites collection. ENJOY!

This dish is designed to serve FOUR, NOT TWO! :-) Exercise portion control!

Ingredients:

• 1 lb large shrimp raw - peeled and deveined - tail off
• 16oz fresh baby spinach (a little olive oil & salt for prep)
• 1-2 medium leeks sliced cross ways finely sliced - stem & some leaves
• 8 oz spaghetti or linguine
• olive oil
• 3 cloves garlic crushed - leave out 15 min after mince for best flavor
• 1/4 cup heavy cream
• 1/3 cup chicken stock
• 1/3 cup good Pinot Grigio (or your favorite white)
• 1/4 cup Parmesan cheese - grated
• 3 tbsp lemon juice
• 1 cup freshly chopped parsley
• 2 tbsp butter
• salt to taste

Preparation:

In a large Dutch oven with salted boiling water, cook the pasta until al dente by tasting. Drain, transfer to a bowl and toss with a bit of oil to prevent sticking, and set aside. 

Using same pot cook down the spinach with about an inch of water. Drain and blend in a little olive oil and salt to taste. Set aside.

Using the same pot again, set over medium heat, add the olive oil and garlic. Give a good stir for about 30 seconds and add the leeks. Reduce heat to medium low and cook for ~5 minutes stirring occasionally.

Increase heat to medium high, add the shrimp to the skillet with the leeks and cook for about 3 - 4 minutes until the shrimp are cooked and turn a pink white color. Do not overcook!

Add the cooked spaghetti and the spinach to the skillet and toss well to combine. Reduce heat to medium and add butter to melt.

Pour in the cream, chicken broth & wine. Add the lemon juice and salt to taste. Stir well to combine. Bring to a gentle simmer, stirring/tossing gently to heat everything through. 

Finally add parmesan cheese and fresh parsley and stir until well blended. Serve immediately in your favorite pasta bowl.

Please remember the dish has FOUR servings. :-)

Blessed be... and happy cooking!

Stuffed Zucchini Boats

The main focus of this dish is the zucchini. I happened to pair the vegetable with a simple steamed cod, but please feel free to experiment with different proteins and make the dish your own! I will say, though, that the cod provided a beautifully mild balance to the bold flavors inside the zucchini boats. Enjoy!

Ingredients:

• 1 nice fat zucchini - look for close to even thickness top to bottom
• ~2 cups halved grape tomatoes
• 1 med yellow onion - minced
• 12 black olives - minced or cut into quarters... ;-)
• 2 cloves garlic - minced
• 1/2 cup feta cheese - cubed small
• 2 tbsp olive oil - divided
• salt & pepper to taste

Preparation:

Set your toaster oven to 350 degrees. Wash the zucchini, cut in half lengthwise and trim the ends.

Scoop out the seeds but leave "walls" at the ends to contain the filling later on. Coat the boats lightly with olive oil inside and out and season inside with salt & pepper. Go easy on the salt as the filling will have its own salt in the olives & feta.

Bake the zucchini face up for 15-17 minutes. Meanwhile, cut up all ingredients so they're ready to go.

Heat a skillet over medium heat. When the pan is hot add olive oil garlic and onions. Saute until the onions are translucent.

Next add the tomatoes and saute until they just start to fall apart.

Finally fold in the olives and gently toss the mix until heated through.

Bring out the zucchini and fill with the mix. Top with feta cheese and return to oven for another 5 minutes.

Serve with a protein of your choosing along with a tossed salad. For this meal I chose to do a steamed cod and it worked quite well. :-)

Blessed be... and happy cooking!